Spring is finally here and nothing gets me more excited than a veggie loaded rainbow macro bowl. When I think of Spring, I think of crisp, fresh vegetables and bright spices. I was inspired by Middle Eastern flavors for this macro bowl. A macro bowl is simply a meal that contains all 3 macronutrients: protein, carbohydrates, and fat.
I used za’atar and dukkah, which are both Middle Eastern spice mixes, to add complexity to this dish. Both easily found in your local grocery store or you can try your hand at making your own dukkah spice mix which I’ve provided in the recipes below. A creamy, lemon honey mustard mint tahini sauce rounds out the flavors and adds brightness and depth to all of the textures within this bowl. Give your tastebuds an updated spring experience with this tasty Middle Eastern inspired macro bowl made with Della Rice’s Basmati and Wild Rice.
Middle Eastern Inspired Macro Bowl
Items needed for 2 bowls:
1/4 small purple cabbage, thinly sliced
6 radishes, thinly sliced
1 carrot, julienned
1/3 cup snap peas, sliced on a bias
Handful of micro greens
Handful of cilantro and mint leaves
1 cup Della Rice Basmati and Wild rice, cook as directed
Za’atar roasted chickpeas
Lemon honey mint tahini sauce
6 min eggs + dukkah spice mix
1 can of chickpeas, rinsed and drained
2 tbsp extra virgin olive oil
2 tsp za’atar
Salt and pepper
Preheat oven to 400F. Line a baking sheet with parchment paper or foil and set aside. Pat chickpeas dry in between paper towels. Toss chickpeas with olive oil and seasonings. Place onto prepared baking sheet and bake for 20 mins.
Six Minute Egg
Bring a small pot with water to a boil. Gently lower eggs into boiling water and cook for 6 minutes. Place eggs into ice water bath until ready to use. Peel, slice in half and sprinkle with dukkah spice mix.
Lemon Honey Mustard Mint Tahini Sauce
1/4 cup tahini (ground sesame paste)
3/4 of small lemon, juiced
2 tsp Dijon or stone ground mustard
2 tsp honey
2 tsp fresh mint leaves, chopped
1 tbsp extra virgin olive oil
2 – 4 tbsp water, as needed*
Salt and black pepper to taste
In a small bowl, add all sauce ingredients except for water. Mix well and add water as needed. See note below for the addition of water. Adjust seasonings with salt, pepper, and lemon until desired flavor is achieved.
*Note – depending on the consistency of your tahini, add water as needed to thin out the sauce mixture so that it is pourable.
Dukkah Spice Mix
1/3 cup hazelnuts
1/3 cup sunflower seeds
2 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp ground cumin
2 tsp ground black pepper
In a medium sauté pan over medium heat, toast the first 4 ingredients until lightly golden brown and aromatic. Allow ingredients to cool. Transfer to a food processor or spice grinder. Blend until slightly coarse. Add cumin and black pepper and blend one more time to incorporate. Pour into a glass jar and store in the fridge. Makes 1 cup.